French tarragon (Artemisia dracunculus) originates from southern Europe.  Do not confuse it with Russian tarragon (Artemisia dracunculoides) which is much coarser and has paler leaves and a bitter taste.  It is used to flavor vinegar, herbal butter, shellfish, pork, beef, poultry, many vegetables, and rice.  Fresh leaves can also be used in salads, tartar sauce, and French dressing.

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